Cranberry Apple Twice-Baked Sweet Potatoes

When it comes to fall comfort food, few things hit the table with as much warmth as Cranberry Apple Twice-Baked Sweet Potatoes. This recipe brings together the natural sweetness of baked sweet potatoes, the tart pop of cranberries, and the cozy crunch of baked apples. It’s a side dish that looks as beautiful as it tastes—perfect for Thanksgiving, Christmas, or any chilly night when you crave something hearty yet fresh.

Twice-baked sweet potatoes are always a crowd-pleaser, but this version goes a step further. Instead of sticking with the usual brown sugar and marshmallow topping, these stuffed sweet potatoes are filled with a fruity, tangy-sweet mixture that balances the richness of the potato. You get creamy, fluffy flesh inside the potato shell, paired with a juicy mix of apples and cranberries, plus a touch of cinnamon for warmth.

The best part? This dish feels gourmet but is surprisingly easy to make. With just a handful of simple ingredients and about an hour of mostly hands-off cooking time, you’ll have a side dish that tastes like you’ve been working in the kitchen all day. Cranberry Apple Twice-Baked Sweet Potatoes are also make-ahead friendly, which makes holiday meal planning far less stressful.

Whether you’re serving a big holiday feast or a cozy weeknight dinner, these potatoes deliver the perfect mix of flavor, texture, and festive flair.

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What Makes This Cranberry Apple Twice-Baked Sweet Potatoes Special?

• Balanced flavors – Sweet, tart, and savory all in one bite. The cranberries brighten the natural sweetness of the potato and apple.

• Festive look – The deep orange potato shells filled with red cranberries and golden apples make the dish look holiday-ready without extra garnish.

• Make-ahead friendly – You can prep the filling the day before and assemble right before baking (huge time-saver for holiday meals).

• Healthier twist – No heavy marshmallows or loads of sugar. This recipe uses natural sweetness from fruit and just a touch of maple syrup.

• Crowd-pleasing comfort food – Familiar enough for picky eaters but unique enough to impress your guests.

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Ingredient Notes

• Sweet Potatoes: Look for medium-sized potatoes, about the size of your hand. They bake faster and are easier to stuff. Substitute with yams if needed.

• Cranberries: Fresh or frozen cranberries work well. Dried cranberries can also be used (just soak them in hot water for 10 minutes first).

• Apples: Choose firm, crisp apples like Honeycrisp, Granny Smith, or Fuji. Softer apples can turn mushy when baked.

• Maple Syrup: Adds natural sweetness and a hint of caramel flavor. Honey works as a substitute.

• Cinnamon & Nutmeg: These spices bring warmth and depth to the filling. Pumpkin pie spice can replace both.

• Butter: A small amount helps create creaminess in the filling. Use vegan butter if you prefer dairy-free.

• Optional Add-ins: Chopped pecans or walnuts for crunch, or a sprinkle of goat cheese for a tangy, savory twist.

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How To Make Cranberry Apple Twice-Baked Sweet Potatoes

1. Bake the sweet potatoes
   Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then poke a few holes in each with a fork. Place on a baking sheet and bake for about 45 minutes, or until fork-tender.

2. Prepare the filling
   While the potatoes bake, heat 1 tablespoon butter in a skillet over medium heat. Add chopped apples and cook for 3-4 minutes until slightly softened. Add cranberries, maple syrup, and spices. Cook until the cranberries start to burst and the apples are tender (about 6-8 minutes). Remove from heat.

3. Scoop and mash
   When the sweet potatoes are cool enough to handle, slice them in half lengthwise. Scoop out most of the flesh, leaving a thin layer to keep the skins sturdy. Place the scooped flesh in a bowl and mash until smooth.

4. Combine filling
   Stir the cranberry-apple mixture into the mashed sweet potato. Taste and adjust sweetness or spices as needed.

5. Refill and bake again
   Spoon the filling back into the potato shells, mounding slightly. Return to the oven and bake for 15 minutes at 375°F (190°C), until heated through and lightly golden on top.

6. Serve
   Garnish with extra cranberries or chopped nuts if desired. Serve hot.

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Storage Options

• Room temperature: Keep covered at room temp for up to 2 hours.

• Refrigerator: Store leftovers in an airtight container for 3-4 days.

• Freezer: Wrap each stuffed potato tightly in foil and freeze for up to 2 months.

• Reheating: Warm in a 350°F oven for 15-20 minutes, or microwave for 2-3 minutes until hot.

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Variations and Substitutions

• Savory twist: Add caramelized onions and crumbled goat cheese instead of maple syrup.

• Nutty version: Stir in toasted pecans or walnuts for extra crunch.

• Vegan option: Use coconut oil or vegan butter in place of dairy butter.

• Seasonal swaps: Replace cranberries with dried cherries or pomegranate seeds in spring.

• Kid-friendly: Mix in a little shredded cheddar for a creamy, cheesy flavor.

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Frequently Asked Questions

1. Can I use canned sweet potatoes?
   Fresh works best, but canned can be mashed and used for filling if you skip the first bake.

2. Do I need to peel the apples?
   No, the peel softens while cooking and adds fiber. You can peel if preferred.

3. Can I make these ahead of time?
   Yes! Assemble up to a day in advance and bake right before serving.

4. Why are my potatoes watery?
   This happens if they’re overbaked or too large. Stick to medium potatoes and don’t overcook.

5. Can I use dried cranberries instead of fresh?
   Yes, but soak them in hot water to plump them up before cooking.

6. How do I keep the potato skins from tearing?
   Leave a thin layer of flesh when scooping, so the skins stay sturdy.

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Conclusion

Cranberry Apple Twice-Baked Sweet Potatoes are one of those recipes that look impressive but come together with ease. They bring the warmth of fall, the sweetness of apples, and the tang of cranberries—all tucked inside a cozy sweet potato shell. Whether you serve them at a big holiday dinner or a quiet family meal, they’re guaranteed to bring smiles around the table.

Try them once, and they may just become your new holiday tradition. If you make this recipe, I’d love to hear how it turns out—drop a comment, share a picture, or pass it along to a friend who loves holiday cooking.

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